Korean Cold Cucumber Soup (Oi Naengguk)

Korean Cold Cucumber Soup (Oi Naengguk) Naomi Imatome Yun
Prep: 15 mins
Cook: 0 mins
Plus: 70 mins
Total: 85 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
46 Calories
3g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 46
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 320mg 14%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crisp, refreshing, and icy cold, Korean cold cucumber soup is the perfect accompaniment to a meal during a hot summer day. Sometimes also called oi naengchae, this iced cucumber soup is best when made with crispy fresh cucumbers.


  • 3 small cucumbers, matchstick julienned*
  • 1 teaspoon crushed chili pepper (kochukaru)
  • 1/4 cup cider vinegar
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 cups water
  • For serving: ice cubes
  • Optional: 2 teaspoons sesame seeds

Steps to Make It

  1. In a large bowl, mix matchstick cucumbers with chili pepper, vinegar, sugar, soy sauce, and sesame oil.

  2. Let cucumbers sit in seasoning for 10 minutes.

  3. Add water.

  4. Chill in fridge.

  5. Add sesame seeds and ice cubes before serving.

  6. Ladle into individual portions.

Recipe Tip

*If you have a thin-skinned cucumber, you don't have to peel it. If your cucumbers have waxy, thick skins, it's best to peel off most of the skins. Kirby cucumbers are best, Persians work really well, and English cukes are a good third choice.

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